I had to take a few weeks off from cooking from My Father’s Daughter because it was too heavy to pack for vacation. However, I did copy a recipe and take it along with me for this salad. Since we would be seaside I wanted to make this delicious salad. I actually could make this anytime because we have fresh lobster at our coastal fish store, but this casual meal was just perfect for a family vacay. It came together in no time at all and was simply scrumptious. It was like a dressed up Lobster Cobb with a light vinaigrette. I loved the seafood flavor and the salty bacon together. While I wouldn’t consider this ideal cool weather food, I won’t let that stop me from making it one more time this season!
Perfect Lobster Club Salad
adapted from My Father’s Daughter
8 slices bacon (Paltrow recommends turkey or duck bacon)
2 hearts of romaine (or whatever leafy lettuce you have on hand)
1 avocado, peeled, pitted and diced
2 cups cooked lobster meat, finely chopped
1 cup small grape tomatoes, halved
1 teaspoon Dijon mustard
1 teaspoon maple syrup
2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh chives
Salt & Pepper
1. To Make the Vinaigrette: Whisk together the mustard, maple syrup, and vinegar. Slowly whisk in the olive oil, fold in the chives and season with salt and pepper.
2. Cook the bacon in a frying pan until crispy. Drain on paper towels and dice. Arrange the lettuce on a plate and arrange the lobster, avocado, bacon and tomatoes on top. Drizzle it all with the vinaigrette and serve.